Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner

by
Peter P. Greweling, The Culinary Institute of America (CIA)

Publisher:
Wiley

Print ISBN:
9780470424414, 0470424419

eText ISBN:
9781118764671, 1118764676

Edition:
2nd

Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner 2nd Edition by Peter P. Greweling, The Culinary Institute of America (CIA) and Publisher Wiley. Save up to 80% by choosing the eTextbook option for ISBN: 9781118764671, 1118764676. The print version of this textbook is ISBN: 9780470424414, 0470424419.